These triple chocolate and orange truffles make the perfect after-dinner treat. They are made from honey, coconut and cacao butter, dark chocolate, and cocoa powder.
Lots of cocoa powder!
RAW CACAO – A SUPERFOOD FOR THE BRAIN AND HEART.
Cocoa is one of the most nutritional foods you can eat. It contains fibre, iron, magnesium, copper and manganese, but also, it is one of the richest sources of flavanols.
Flavanols are a type of polyphenol, a natural compound found in plant-based foods including tea, grapes, red wine, and blueberries.
Studies⁽¹⁾ suggest that flavanols help lower our blood pressure and thereby helping to support the health and function of the cardiovascular system.
On a spiritual level, cocoa can nourish and heal a blocked Third Eye chakra that manifests physical issues such as, headaches, vision problems, and high blood pressure.
ALL YOU NEED IS LOVE. BUT A LITTLE CHOCOLATE NOW AND THEN DOESN’T HURT.Charles M. Schulz
Chocolate can also open the Heart chakra as it draws us when we feel the need for love or the need for intensity.
Scientists have shown in numerous studies what makes chocolate so tempting. Cambridge neuroscientist, Adrian Owen, explained: “Both smelling and eating chocolate activates areas of the brain that are known to be involved in creating feelings of pleasure. It seems chocolate has a unique blend of sensory qualities which make us feel good, activating pleasure centres in the brain”.
So now we have even more reasons to enjoy these triple chocolate and orange truffles.
TRIPLE CHOCOLATE & ORANGE TRUFFLES
- 4 tbsp melted raw cacao butter
- 3 tbsp melted coconut oil
- 4 tbsp raw honey
- 3/4 cup 60gr. cacao powder plus extra for rolling
- 4 tbsp orange juice
- 1/2 tsp sea salt
- 100 gr. dark chocolate bar finely chopped
- Orange peel strips, to decorate optional
- Over a slow heat, place the chopped cacao butter in a medium heatproof bowl over a saucepan of simmering water and melt gently stirring all the time. Using a potato peeler, remove the peel of the orange, squeeze and preserve the juice. Remove from the heat, add the melted coconut oil and honey and whisk until well combined.
- Add the cacao powder, orange juice and sea salt and whisk until thick and smooth. Place in the freezer for about 5 to 8 minutes until the mixture is firm. Remove the bowl from the freezer. Using an ice cream scoop, scoop out around 2,5 cm size balls and roll them between your palms.
- Place the chopped chocolate in a medium heatproof bowl over a saucepan of simmering water and, using a metal spoon, stir until melted and smooth. Allow standing at room temperature for 10 minutes.
- Using two forks dip the truffles in the melted chocolate, allowing any excess to drip off and reserving the remaining chocolate, and place on a lightly greased wire rack set over foil paper. Place in the fridge overnight or until set.
- Meanwhile, cut some orange peel in fine strips and dip in the remaining melted chocolate, reheating if necessary.
- Dust the truffles with the extra cacao powder and top with orange peel strips (optional). Refrigerate until ready to serve.